Detox naturally

Soup has a unique ability to nourish and heal the body, says Clean Soups author Rebecca Katz.

Soup has a unique ability to nourish and heal the body, says Clean Soups author Rebecca Katz.

CLEAN SOUPS, by Rebecca Katz. with Mat Edelson. Published by Murdoch Books
RRP: $39.99

SOME things you learn at your father’s knee. But chicken stock? I learned that at my mother’s elbow, watching from my perch on the yellow Formica kitchen benchtop as she recreated her Nana?s chicken stock note by note. Onions, carrots, celery, chicken ... it’s country-style, old-time comfort in a pot. I can’t think of a better way to get vital nutrients, with a flavour that will leave you longing for more.

INGREDIENTS:

3kg organic chicken backs, necks, bones and wings

2 unpeeled white onions,

quartered

4 unpeeled large carrots,

cut into thirds

2 stalks celery, cut in thirds

6 sprigs thyme

4 unpeeled cloves garlic,

halved

1 large bunch flat-leaf

parsley

1 bay leaf

8 black peppercorns

8 litres cold, filtered water, plus more if needed

Sea salt

METHOD:

Rinse all of the vegetables well.

In a 12-litre or larger stockpot, combine the chicken, onions, carrots, celery, thyme, garlic, parsley, bay leaf and peppercorns. Add the water, cover and cook over medium-high heat until the water comes to a boil. Decrease the heat so the bubbles just break the surface of the liquid. Skim off the scum and fat that have risen to the surface. Simmer, partially covered, for about 3 hours. Add more water if the vegetables begin to peek out.

Strain the stock through a fine-mesh sieve or colander lined with unbleached muslin into a clean pot or heat-resistant bowl, then stir in salt to taste. Bring to room temperature, then store in an airtight container in the refrigerator. Skim off as much fat as you can from the top of the broth, then portion into airtight containers. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.

Cook’s note:

The stock will cool faster in smaller containers. Make sure it’s refrigerated within four hours of cooking.

Makes about six litres; prep time: 10 minutes; cook time: three hours.

SOME things you learn at your father’s knee. But chicken stock? I learned that at my mother’s elbow, watching from my perch on the yellow Formica kitchen benchtop as she recreated her Nana?s chicken stock note by note. Onions, carrots, celery, chicken ... it’s country-style, old-time comfort in a pot. I can’t think of a better way to get vital nutrients, with a flavour that will leave you longing for more.

INGREDIENTS:

3kg organic chicken backs, necks, bones and wings

2 unpeeled white onions,

quartered

4 unpeeled large carrots,

cut into thirds

2 stalks celery, cut in thirds

6 sprigs thyme

4 unpeeled cloves garlic,

halved

1 large bunch flat-leaf

parsley

1 bay leaf

8 black peppercorns

8 litres cold, filtered water, plus more if needed

Sea salt

METHOD:

Rinse all of the vegetables well.

In a 12-litre or larger stockpot, combine the chicken, onions, carrots, celery, thyme, garlic, parsley, bay leaf and peppercorns. Add the water, cover and cook over medium-high heat until the water comes to a boil. Decrease the heat so the bubbles just break the surface of the liquid. Skim off the scum and fat that have risen to the surface. Simmer, partially covered, for about 3 hours. Add more water if the vegetables begin to peek out.

Strain the stock through a fine-mesh sieve or colander lined with unbleached muslin into a clean pot or heat-resistant bowl, then stir in salt to taste. Bring to room temperature, then store in an airtight container in the refrigerator. Skim off as much fat as you can from the top of the broth, then portion into airtight containers. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.

Cook’s note:

The stock will cool faster in smaller containers. Make sure it’s refrigerated within four hours of cooking.

Makes about six litres; prep time: 10 minutes; cook time: three hours.

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Tasty Gals - 3 months ago
Sounds absolutely delicious!

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